Oven-baked Egg & Chips Recipe | BBC Good Food

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• Oven-baked egg & chips

Oven-baked egg & chips

• Good Food team

Save recipeServes 2EasyPrep: 5 minsCook: 35 minsA star rating of 4.8 out of 5.15 ratingsRateloading...

This deliciously simple meal can all be prepared in one pan for minimum washing-up

Gluten-freeVegetarianPrintAdSkip to ingredientsAlternativesComplete the dish

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Fastest ever lemon pudding

A star rating of 4.7 out of 5.148 ratings

Being short of time needn't stop you making your own pudding. This microwave-friendly sponge is ready in 10 minutes and can easily be a chocolate pud too

Ingredients

Nutrition

• 2 medium baking potatoes cut into chunky wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 2 tomatoes halved
• 2 eggs

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Nutrition: per serving

• kcal303
• fat19g
• saturates3g
• carbs25g
• sugars3g
• fibre3g
• protein11g
• salt0.26glow

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Method

• step 1

  Heat oven to 190C/170C fan/gas 5. Tip the potato wedges into a roasting tin. Drizzle over the oil and sprinkle over the paprika. Season and mix well to coat the potatoes. Roast for 25 mins, turning halfway through, until almost tender.

• step 2

  Nestle the tomatoes, cut-side up, amongst the potatoes. Make 2 spaces in the tin and crack an egg into each one. Return to the oven for 6-8 mins until the eggs are just set.

Recipe from Good Food magazine, March 2010

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A star rating of 4.8 out of 5.15 ratingsAdAd

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